- Ingredients: 2 tbsp canola oil, kosher salt to taste, 4 chicken leg quarters, 1 cup chicken stock, 3 cups obe ata dindin and dutch oven.

- Method:

• Heat the oil in a dutch oven over high heat.
• Season the chicken on both sides with salt, then sear, skin-side firts, until deep golden brown, about 7 minutes per side. Do this in batches if necessary so as not to crowd the pan.
• Remove the seared chicken to a bowl, then deglaze the pot with the chicken stock, stirring and scraping to pick up any browned bits.
• Stir in the obe ate, then add the chicken along with any juices.
• Bring to a simmer over medium heat. Simmer gently, uncovered until the chicken is tender, 25-30 minutes.
• Season with salt to taste.